Salade printemps with goat’s curd and herb vinaigrette

AT A GLANCE

Serves 4 people

15 min preparation

5 min cooking

Any mix of raw and blanched vegetables will work well with this
dressing. If you're using fresh spring baby vegetables, you won't
need to blanch them. Broad beans do need a quick blanch for the
best texture and flavour, but the outer skin on smaller ones don't
need to be double peeled. Goat's curd is always a welcome addition
to salads; we used Meredith's Dairy goat's curd in this recipe.

Bring a large saucepan of salted water to the boil. Add leeks and boil for 1 minute, then add asparagus and boil for 1 minute, then add broad beans, peas and zucchini flowers, and boil for a further 2 minutes. Drain well, refresh in iced water, drain again, spread on a clean tea towel and pat dry (the leeks in particular can hold a lot of water, which will dilute the dressing). Transfer to a bowl.

02

For herb dressing, whisk ingredients in a bowl, season to taste, then add half to the vegetables and toss to combine.

03

Arrange vegetables on a platter. Spoon on goat’s curd, scatter with tarragon, pea tendrils and lemon rind, season to taste and serve with remaining dressing.